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dinner · mexican

Chili-Lime Shrimp Tacos with Mango-Cucumber Salsa & Avocado

Prep: 16 min
Cook: 2 min
Total: 18 min
Yield: 2 servings
Chili-Lime Shrimp Tacos with Mango-Cucumber Salsa & Avocado

Ingredients Tap to check off

Instructions

1
Cut both limes in half, then squeeze two halves into a medium bowl with a pinch of salt.
2
Finely dice the red onion and stir it into the lime juice so it mellows while you chop.
3
Peel and dice the mango, dice the cucumber, and fold both into the bowl until glossy with lime juice.
4
Chop the cilantro and stir half into the salsa, then mince the garlic and keep it on the board.
5
Halve and pit the avocado, then thinly slice it inside the skin to scoop out at the table.
6
Set a 12-inch skillet over medium-high heat to preheat for 2 minutes.
7
While the skillet heats, pat the shrimp very dry and toss on a plate with chili powder, cumin, and salt.
8
Warm the tortillas in the dry skillet in two batches, 30 to 45 seconds per side, until soft, pliable, and lightly speckled; stack inside a clean towel.
9
Swirl avocado oil into the hot skillet until it shimmers, then lay the shrimp in a single layer.
10
Sear undisturbed for 90 seconds until the undersides turn pink with golden edges and release easily.
11
Flip the shrimp, scatter in the minced garlic, and cook 60 to 90 seconds until opaque, curled into a C, and the garlic smells sweet without browning.
12
Pull the skillet off the heat and squeeze one lime half over the shrimp, tossing to coat.
13
Fill the warm tortillas with cabbage, shrimp, salsa, and avocado, then squeeze over the last lime half and top with remaining cilantro.
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